Potato Skins with Bacon & Savoy
Use up leftover jacket potatoes to make these amazing crispy potato skins filled with creamy mash, salty bacon bits and sweet savoy cabbage. Perfect for a quick mid-week meal!
Potato Skins with Bacon & Savoy
Ingredients
- 4 Blas y Tir Potatoes, cooked as jacket potatoes
- 3 Large Blas y Tir Savoy Cabbage leaves, centre vein cut out
- 100 g Grated Cheese
- 4 Slices of Bacon, diced
- 30ml Double Cream or Butter
- Ground Black Pepper, for seasoning
Method
- Fry the bacon on medium heat until brown and crispy.
- Add the chopped savoy cabbage to the pan, then mix through and take off heat before allowing to cool.
- Season with the ground black pepper if desired.
- Cut the jacket potatoes in half (length-ways) and scoop out the inside of the potato into a bowl without damaging the skin.
- Add the cooled mix of cabbage and bacon into bowl and mix. Add the cream or butter and check the seasoning (you probably won't need salt because of the salt in the bacon).
- Spoon the mix into jacket skins (heaped) and grate the cheese onto skins. Put into a hot oven for 15 mins at 180°C
- Serve immediately.
Top Tip
You can fill potato skins with anything you may have leftover in the fridge! Why not try replacing the bacon with ham, or adding cooked broccoli, finely chopped peppers or even leftover chilli con carne?